검색
검색 팝업 닫기

Ex) Article Title, Author, Keywords

JKFN Journal of the Korean Society of Food Science and Nutrition

Online ISSN 2288-5978 Print ISSN 1226-3311

Article

home All Articles View

Article

Split Viewer

Journal of the Korean Society of Food Science and Nutrition 2020; 49(12): 1357-1365

Published online December 31, 2020 https://doi.org/10.3746/jkfn.2020.49.12.1357

Copyright © The Korean Society of Food Science and Nutrition.

Quality Characteristics and Antioxidant Activities of Macaron Added with Black Sesame

Su Jin Kim, Da Hee Kim, Seong Yeon Baek, Young Mi Park, and Mee Ree Kim

Department of Food & Nutrition, Chungnam National University

Correspondence to:Mee Ree Kim, Department of Food and Nutrition, Chungnam National University, Daejeon 34134, Korea,
E-mail: mrkim@cnu.ac.kr
Author information: Su Jin Kim (Graduate student), Da Hee Kim (Graduate student), Seung Yeon Baek (Graduate student), Young Mi Park (Graduate student), Mee Ree Kim (Professor)

Received: August 12, 2020; Accepted: November 23, 2020

Abstract

The aim of the study was to assess the benefits of fortifying macarons with black sesame powder, which is high in biological activity. Macarons were fortified by adding varying amounts of black sesame powder, and the physicochemical properties and antioxidant activities of the end products were evaluated. The moisture content and weight of macarons were higher in the black sesame additive group than in the control group, whereas the volume and spread ratio were lower. The soluble solid content and reducing sugar content were the lowest in the control group and increased with the addition of the black sesame. The pH was observed to be 6.89∼7.16 in both the control and the black sesame additive groups. The L, a, and b values on the Hunter color system significantly varied from the control group with the addition of black sesame. The texture of the macarons in the black sesame additive group showed a decreased hardness, gumminess, and chewiness. Macarons in the black sesame additive group were observed to have higher total phenol and flavonoid content as compared to the control group. 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and superoxide dismutase (SOD)-like activity increased due to the addition of black sesame, thus resulting in higher antioxidant activity. The overall acceptability for the 30% black sesame additive group was the best in the sensory properties test. We conclude that the addition of black sesame powder has a positive effect on the antioxidant activities and sensory properties of macarons.

Keywords: macaron, black sesame, quality characteristics, antioxidant activities

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2020; 49(12): 1357-1365

Published online December 31, 2020 https://doi.org/10.3746/jkfn.2020.49.12.1357

Copyright © The Korean Society of Food Science and Nutrition.

검은깨를 첨가한 마카롱의 품질특성 및 항산화 활성

김수진․김다희․백승연․박영미․김미리

충남대학교 식품영양학과

Received: August 12, 2020; Accepted: November 23, 2020

Quality Characteristics and Antioxidant Activities of Macaron Added with Black Sesame

Su Jin Kim, Da Hee Kim, Seong Yeon Baek, Young Mi Park, and Mee Ree Kim

Department of Food & Nutrition, Chungnam National University

Correspondence to:Mee Ree Kim, Department of Food and Nutrition, Chungnam National University, Daejeon 34134, Korea,
E-mail: mrkim@cnu.ac.kr
Author information: Su Jin Kim (Graduate student), Da Hee Kim (Graduate student), Seung Yeon Baek (Graduate student), Young Mi Park (Graduate student), Mee Ree Kim (Professor)

Received: August 12, 2020; Accepted: November 23, 2020

Abstract

The aim of the study was to assess the benefits of fortifying macarons with black sesame powder, which is high in biological activity. Macarons were fortified by adding varying amounts of black sesame powder, and the physicochemical properties and antioxidant activities of the end products were evaluated. The moisture content and weight of macarons were higher in the black sesame additive group than in the control group, whereas the volume and spread ratio were lower. The soluble solid content and reducing sugar content were the lowest in the control group and increased with the addition of the black sesame. The pH was observed to be 6.89∼7.16 in both the control and the black sesame additive groups. The L, a, and b values on the Hunter color system significantly varied from the control group with the addition of black sesame. The texture of the macarons in the black sesame additive group showed a decreased hardness, gumminess, and chewiness. Macarons in the black sesame additive group were observed to have higher total phenol and flavonoid content as compared to the control group. 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and superoxide dismutase (SOD)-like activity increased due to the addition of black sesame, thus resulting in higher antioxidant activity. The overall acceptability for the 30% black sesame additive group was the best in the sensory properties test. We conclude that the addition of black sesame powder has a positive effect on the antioxidant activities and sensory properties of macarons.

Keywords: macaron, black sesame, quality characteristics, antioxidant activities

Fig 1.

Fig 1.fig1
Journal of the Korean Society of Food Science and Nutrition 2020; 49: 1357-1365https://doi.org/10.3746/jkfn.2020.49.12.1357